Summer Veggie Pizza

Photo: John Autry; Styling: Cindy Barr

If you have dough left over, freeze it; thaw overnight in the refrigerator before use.

Yield: 4 servings (serving size: 2 slices)
Total:
Cost per Serving: $2.49
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 33 Minutes
Total: 45 Minutes

Nutritional Information

Amount per serving
  • Calories: 356
  • Fat: 12.8g
  • Saturated fat: 3.4g
  • Monounsaturated fat: 5.1g
  • Polyunsaturated fat: 2g
  • Protein: 14.8g
  • Carbohydrate: 49.3g
  • Fiber: 4.8g
  • Cholesterol: 11mg
  • Iron: 3.7mg
  • Sodium: 728mg
  • Calcium: 185mg

Ingredients

  • 8 ounces store-bought pizza dough
  • Cooking spray
  • 2 tablespoons olive oil, divided
  • 2 garlic cloves, crushed
  • 1 cup sliced onion
  • 1 red bell pepper, cut into thin strips
  • 8 ounces asparagus, trimmed and cut into 1-inch pieces
  • 2 ears corn
  • 1 tablespoon cornmeal
  • 3/4 cup (3 ounces) shredded part-skim mozzarella cheese
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon crushed red pepper
  • 1/3 cup small fresh basil leaves

Preparation

  1. 1. Preheat oven to 500°.
  2. 2. Place dough in a bowl coated with cooking spray; cover and let stand for 30 minutes. Heat a small skillet over medium heat. Add 4 teaspoons olive oil and garlic to pan; cook 2 minutes or until fragrant (do not brown). Remove garlic from oil, and discard garlic. Remove garlic oil from pan; set aside. Increase heat to medium-high. Add remaining 2 teaspoons oil to pan; swirl to coat. Add onion and bell pepper; sauté 5 minutes. Place onion mixture in a bowl, and add asparagus. Cut corn from cob; add corn to vegetable mixture.
  3. 3. Scatter cornmeal over a lightly floured surface; roll dough into a 13-inch circle on prepared surface. Transfer dough to a baking sheet; brush with garlic oil. Top with vegetable mixture, leaving a 1/2-inch border; sprinkle cheese, salt, and pepper over top. Bake at 500° for 15 minutes or until golden. Top with basil. Cut into 8 slices.
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